Another way.
Cut in half, and break in pieces, ripe apricots; put them in a preserving pan, simmer for a few minutes, and pass through a fine hair sieve: no water to be used. Add three quarters of a pound of white powdered sugar to a pound of fruit; put in the kernels; mix all together, and boil for twenty minutes: well skim when it begins to boil. Put it into pots; when cold, cover close with paper dipped in brandy, and tie down with an outer cover of paper.